GSO 363:1994由GSO 发布于 1994-11-16。
GSO 363:1994在国际标准分类中归属于: 67.220 香料和调料、食品添加剂。
GSO 363:1994 香料和调味品的测试方法 第1部分:估计缺陷水果的百分比、升质量、研磨细度、粗纤维百分比、总氮、淀粉、斯科维尔系数和挥发油含量的最新版本是哪一版?
最新版本是 GSO 363:1994 。
This standard is concerned with the methods of test for spices and condiments; precisely, determination of the defective fruits percentage, determination of mass per litre, determination of degree of fineness of grinding, determination of crude fibre percentage, determination of total nitrogen percentage, determination of starch percentage, determination of Scoville index, and determination of volatile oil content.
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